That’s correct a Greek style feta & spinach quiche which just happens to be one of our family favourites. It takes a little longer to prepare but is still quick and as always bake one for tonight and another for the freezer (store for up to a month). Quiches are such an ideal choice for many reasons apart from the simplicity, variety and unique flavour, with rising food prices, eggs are one of the most economical protein sources available today. Serving sizes for four people and perhaps leftovers. Try one or more:
Greek Style Feta & Spinach Quiche Ingredients:
- Sliced potato (skin on) for “base” (Mandolin thin cut = half medium potato)
- 3 cups fresh Spinach
- A cup of shredded cheese
- 1 cup of chopped Feta Cheese
- 1/2 cup black sliced olives
- Half cup sliced onion
- 1 cup chopped green (or red) pepper
- A small clove garlic (optional) chopped
- 4 – 5 eggs
- One cup half and half cream
- Salt & Pepper to taste
Greek Style Quiche Directions: Preparation
- Preheat oven to 350 degrees and arrange shelves to bake the quiche in lower half of oven
- Stir fry chopped onions, garlic, pepper for 2 minutes medium heat adding the clean spinach for the last minute. Set aside
- Measure and shred other ingredients as required
- Using a Mandolin slicer cut enough potato slices to cover base of 9″ dish
- Then the Layers begin:
- Use olive oil to cover base and sides of baking dish
- Layer potato slices to cover bottom of dish
- Add half a cup of shredded cheese, spreading to cover the potato base
- Continue layers with stir fry veggies
- Feta cheese is next
- Spread black olives evenly on top of Feta cheese
- Lastly beat the eggs and milk mixture with hand mixer adding spices
- Pour this mixture on top of the quiche
- Extra toppings can include an additional 1/4 cup shredded cheese (not included in the above) plus 2 tablespoons Parmesan cheese sprinkled with either or both Dry Basil & Oregano
Greek Style Quiche Baking:
- Place the quiche near the bottom of the preheated oven
- Bake for 30 minutes
- Check if centre of quiche is cooked. Bake additional 10 – 15 minutes if required
- After taking out of oven let cool 3 to 5 minutes before serving
NOTES:
- Recipe does not need a potato base. Organic parchment paper can be used as a base – or nothing at all but a little olive oil
- The veggies are stir fried in advance to ensure they are cooked and well drained. Two minutes in the microwave is a ‘time-saver’
- The Mandolin manual slicer we were gifted is very well used in a wide variety of foods including lasagnes, quiches and simply sliced raw vegetables
In Closing:
What more could you ask for: home made without additives or colours such as sodium nitrite, seed oils, etc. and definitely fresher and healthier for you and your family. Also nutritious and very tasty, as well as time and money saving . . . enjoy ~ Liz
Links & References:
- Quick Quiche Always a Winner Dinner #1 (2022)
- What Exactly is Ultra Processed Food (2021)
- Nutritious Healthy Organic Eggs & Recipes (2018)
- Food Data from USDA – Eggs nutrition
- The Farm of Many Faces – PolyFace – information on chickens & Eggmobile
- How to decipher egg carton labels – US Humane Society
